Slow Cooker Lasagne

Name: Slow Cooker Lasagne
Ingredients: 1 lb lean ground turkey; 28 ounces tomato sauce; 6 ounces tomato paste; 34 cup water; 1 teaspoon dried oregano; 1 teaspoon dried sweet basil leaves; 1 vidalia onion; 4 garlic cloves; 4 ounces sliced mushrooms; 12 ounces 1% fat cottage cheese; 4 cups low-moisture part-skim mozzarella cheese; 12 cup romano cheese; 12 ounces whole wheat lasagna noodles

13 ingredients

8 steps

Ingredients

1 lb lean ground turkey
28 ounces tomato sauce
6 ounces tomato paste
34 cup water
1 teaspoon dried oregano
1 teaspoon dried sweet basil leaves
1 vidalia onion
4 garlic cloves
4 ounces sliced mushrooms
12 ounces 1% fat cottage cheese
4 cups low-moisture part-skim mozzarella cheese
12 cup romano cheese
12 ounces whole wheat lasagna noodles

Directions

1

Brown the ground turkey, add the tomato sauce, tomato paste, water, oregano, basil over medium heat until completely mixed.
2

Add the chopped onion and sliced garlic to the sauce, then put a layer of sauce on the bottom of the slow cooker.
3

Criss-Cross a double layer of uncooked noodles over the sauce, then add a layer of sliced mushrooms, sauce, cottage cheese, mozzerlla cheese, and romano cheese.
4

Repeat until all ingredients are used up, cover and cook on LOW @ 5 hours.
5

After the lasagna is cooked, let it rest for @ 10 minutes.
6

Then take a long sharp knife and cut into verticle pie slices.
7

The first slice will look bad, but the rest will slide out neat and clean.
8

This recipe will feed at least 8 HUNGRY people and by slicing like a pie you can easly serve 10-12 people.